There’s nothing quite like the joy of pulling a warm pretzel out of the oven, the golden crust gleaming as it gives off that irresistible aroma. Imagine biting into a soft, chewy exterior, only to be met with a delightful surprise of creamy spinach and feta filling inside. This is exactly how I discovered the wonders of spinach & feta stuffed pretzels.
On one particularly chilly afternoon, I felt the urge to create something comforting that would break me away from the monotony of takeout meals. After rummaging through my fridge and pantry, I realized I had a few key ingredients that could transform simple dough into a masterpiece worth bragging about. With a pinch of creativity, I whipped up these delectable pretzels, and I promise—they will soon become a favorite in your home as well!
Not only are these pretzels easy to make, but they also bring a fantastic blend of flavors together, making them the perfect snack or appetizer for gatherings. So, roll up your sleeves and get ready to impress with these scrumptious spinach & feta stuffed pretzels!
Why are spinach & feta stuffed pretzels amazing?
Irresistible aroma: Nothing beats the scent of freshly baked pretzels wafting through your kitchen, drawing everyone in.
Creamy filling: The blend of cream cheese, mozzarella, feta, and spinach creates a luxurious, flavorful surprise within each bite.
Easy to make: With just a few simple steps, even novice bakers can create these mouthwatering treats, perfect for impressing friends or family.
Versatile snack or meal: From a game day appetizer to a cozy dinner side, these pretzels fit any occasion.
Crowd-pleaser: Everyone loves a good pretzel! Serve them warm, and watch them disappear in no time.
Customize your filling: Feel free to experiment with different herbs and cheeses, making it easy to personalize each batch. If you’re looking for other delectable bites, check out our frozen spinach recipes for more inspiration!
Spinach & Feta Stuffed Pretzel Ingredients
For the Dough
• Active dry yeast – essential for creating that classic pretzel texture.
• Brown sugar – adds a hint of sweetness to balance the savory filling.
• Warm water – helps activate the yeast for a perfect rise.
• All-purpose flour – the foundation for a chewy dough; ensure it’s measured correctly for the best results.
• Melted butter – enriches the dough with a lovely flavor and texture.
• Vegetable oil – used to coat the bowl and prevent sticking during the rise.
For the Filling
• Cream cheese – provides a rich and creamy base for your filling.
• Mozzarella cheese – adds stretch and a mild flavor that complements the other cheeses.
• Parmesan cheese – lends a sharp, nutty taste for added depth.
• Feta cheese – the hero of our spinach & feta stuffed pretzels, bringing tanginess to the mix.
• Garlic – infuses the filling with a warm, aromatic touch.
• Crushed red pepper flakes – offers a subtle hint of heat to kick things up a notch.
• Onion powder – contributes an extra layer of savory flavor.
• Parsley – a fresh touch that brightens the filling.
• Frozen chopped spinach – a convenient way to add nutrition; just make sure to squeeze out excess water!
• Marinated artichokes – brings a delightful tang and texture.
• Salt and pepper – season to taste for a balanced filling.
For the Baking
• Baking soda – creates that signature pretzel crust in the boiling bath.
• Egg – used for the egg wash, giving the pretzels a beautiful golden finish.
• Coarse sea salt or pretzel salt – for sprinkling on top, adding that salty bite everyone loves.
Get ready to whip up these delightful spinach & feta stuffed pretzels! They’re a treat you won’t want to miss.
How to Make Spinach & Feta Stuffed Pretzels
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Proof yeast: In a small bowl, combine the active dry yeast and brown sugar with warm water. Let it sit for about 10 minutes until it’s foamy and bubbly—this is your yeast activating!
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Mix dough: Add the all-purpose flour and melted butter to the yeast mixture. Stir until combined and then knead the dough on a floured surface until smooth and elastic, roughly 5-7 minutes.
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Let dough rise: Place the kneaded dough in an oiled bowl, cover it loosely, and let it rise in a warm place until doubled in size, which should take about one hour.
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Prepare filling: In a mixing bowl, combine the cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley. Mix until smooth, then fold in the thawed spinach and marinated artichokes. Season with salt and pepper to taste.
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Preheat oven: Set your oven to 450°F (230°C) and line two baking sheets with parchment paper to prepare for baking.
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Boil water: In a large pot, bring about 10 cups of water to a boil. Stir in the baking soda—this helps create a chewy pretzel crust!
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Shape dough: Divide the risen dough into 8 equal pieces. Roll each piece into a long rope, then flatten each rope into a rectangle, ready for the filling.
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Fill and roll: Place a little under 2 tablespoons of the spinach filling along the length of each rectangle. Roll the dough over the filling, pinching the seams to form a sealed log.
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Form pretzels: Shape each log into a pretzel by making a U-shape, crossing the ends over each other, and then bringing the ends down to seal against the bottom of the U-shape. Transfer each pretzel to the prepared baking sheet.
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Boil pretzels: Using a slotted spoon, gently drop each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds, flipping halfway through. Remove and place them back on the baking sheet.
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Egg wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of each pretzel with the egg wash and sprinkle with coarse sea salt to enhance flavor.
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Bake: Place the pretzels in the oven and bake for about 15 minutes, or until they are dark golden brown and irresistible!
Optional: Serve warm with a side of marinara or your favorite dipping sauce.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These spinach & feta stuffed pretzels are perfect for busy home cooks looking to save time during the week! You can prepare the filling up to 3 days in advance; simply combine the cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, parsley, spinach, and artichokes, then refrigerate in an airtight container. The dough can also be made ahead and frozen for up to 1 month—after kneading, shape it into a ball, wrap it tightly, and store it in the freezer. When you’re ready to bake, let everything come to room temperature before shaping, boiling, and baking as per the original instructions, ensuring your pretzels are just as delicious as freshly made!
What to Serve with Spinach & Feta Stuffed Pretzels?
Creating a full meal with these delightful pretzels opens up endless possibilities to tantalize your taste buds.
- Fresh Garden Salad: A crisp salad dressed lightly with vinaigrette offers a refreshing contrast to the cheesy pretzels, balancing rich flavors.
- Homemade Marinara Sauce: The zesty, herby notes of marinara pair perfectly with the creamy filling, providing a delightful dipping experience.
- Roasted Vegetables: Seasonal vegetables roasted until caramelized add depth and color to your meal, making it hearty yet wholesome.
- Creamy Soup: Pair your pretzels with a bowl of creamy tomato or butternut squash soup for a comforting, dipping match made in heaven.
- Charcuterie Board: Elevate your snack time by including cured meats, olives, and nuts; their salty depths and textures contrast beautifully with the pretzels.
- Craft Beer: A light lager or wheat beer enhances the savory flavors of the pretzels and makes for a perfect game day treat.
- Sparkling Lemonade: The effervescence and citrus notes of sparkling lemonade provide a bright, refreshing palate cleanser between bites.
- Chocolate Dip: For a sweet twist, try a warm chocolate dip on the side for dessert-style dipping, making your pretzel experience memorable.
- Fruit Compote: A tangy berry compote can elevate the serving experience, balancing the richness with vibrant tartness.
These pairings complete the meal and turn your snack into a cherished gathering experience!
Spinach & Feta Stuffed Pretzels Variations
Get ready to make these pretzels your own with delightful twists and flavorful substitutions!
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Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend for a gluten-free version that still holds its shape.
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Dairy-Free: Use vegan cream cheese and a combination of almond or coconut milk cheese to make these pretzels vegan-friendly and just as creamy.
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Herb-Infused: Add fresh or dried herbs like dill or basil to the filling for a burst of fresh flavor that complements the spinach beautifully.
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Cheese Lovers: Swap out the mozzarella for pepper jack or gouda to introduce a kick of flavor and an extra creamy texture.
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Extra Crunch: Mix in some chopped walnuts or pine nuts into the filling for a delightful crunch and an additional nutty flavor that adds dimension.
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Spice It Up: For those who like heat, stir in some jalapeños or diced chili peppers into the filling for a spicy surprise in every bite.
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Sweet & Savory: Add a touch of sweetness by including some sundried tomatoes or diced roasted red peppers to balance the savory spinach and feta filling.
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Mini Pretzels: Roll the dough into smaller pieces to create bite-sized pretzels, perfect for parties or as appetizers that are great for sharing.
With these variations, you can make your spinach & feta stuffed pretzels a unique experience with every batch!
How to Store and Freeze Spinach & Feta Stuffed Pretzels
Room Temperature: Store freshly baked pretzels in an airtight container or tightly wrapped in foil for up to 2 days. This keeps them soft and delicious!
Fridge: If you need to keep them longer, refrigerate in an airtight container for up to 5 days. Reheat in the oven to make them crispy again.
Freezer: You can freeze the spinach & feta stuffed pretzels for up to 3 months. Wrap each pretzel individually in plastic wrap, then place in a freezer-safe bag.
Reheating: To reheat, simply thaw overnight in the fridge, then bake at 350°F (175°C) for about 10 minutes until warmed through and enjoyable!
Tips for the Best Spinach & Feta Stuffed Pretzels
Perfect Proofing: Ensure your yeast is fresh and your water is warm, not hot. This activates the yeast for the perfect fluffy dough.
Knead with Care: Knead the dough until it’s smooth and elastic to get that classic chewy texture. Over-kneading can make it tough, so stop when it feels just right.
Fill Generously: Don’t be shy with your spinach filling! Underfilling might result in a sparse taste. Aim for a hearty scoop to savor that delicious creaminess.
Sealing the Deal: Pinch the seams of your pretzels tightly to prevent the filling from leaking out during boiling and baking, ensuring a delightful surprise inside.
Boil for Texture: The baking soda bath is crucial for achieving the pretzel’s signature crust. Make sure each pretzel is submerged for the full 30 seconds for that perfect bite.
Customize!: Feel free to mix in other herbs or cheeses in your spinach & feta stuffed pretzels for a unique twist!
Spinach & Feta Stuffed Pretzel Recipe FAQs
How do I choose the right spinach for my filling?
Absolutely! If using fresh spinach, look for vibrant green, crisp leaves without any yellowing or wilting. If you opt for frozen spinach, make sure it’s thoroughly thawed and squeezed dry to avoid excess moisture in your filling.
What is the best way to store leftover pretzels?
Very simple! For room temperature storage, place your pretzels in an airtight container or wrap them tightly in foil and enjoy within 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. To retain that lovely texture, just pop them in the oven to reheat!
Can I freeze spinach & feta stuffed pretzels? How?
You sure can! Freeze your pretzels for up to 3 months. Here’s how: After shaping the pretzels, place them on a baking sheet lined with parchment paper and freeze them until solid. Then, wrap each pretzel individually in plastic wrap and transfer them to a freezer-safe bag. Remember to label the bag with the date!
What if my dough doesn’t rise properly?
If your dough doesn’t rise, check that your yeast is fresh and your water is warm, not hot—ideally around 110°F (43°C). If it’s too cold, the yeast won’t activate; if it’s too hot, it can kill the yeast. Give the dough a warmer place to rise, such as near a preheated oven or on a sunny windowsill.
Are spinach & feta stuffed pretzels suitable for those with gluten allergies?
While the traditional recipe uses all-purpose flour, you can make a gluten-free version using a 1:1 gluten-free flour blend. Just be sure to check that all added ingredients, such as cheese and spices, are also gluten-free to accommodate dietary restrictions.
Delicious Spinach & Feta Stuffed Pretzels You’ll Crave!
Ingredients
Equipment
Method
- In a small bowl, combine the active dry yeast and brown sugar with warm water. Let it sit for about 10 minutes until it's foamy and bubbly—this is your yeast activating!
- Add the all-purpose flour and melted butter to the yeast mixture. Stir until combined and then knead the dough on a floured surface until smooth and elastic, roughly 5-7 minutes.
- Place the kneaded dough in an oiled bowl, cover it loosely, and let it rise in a warm place until doubled in size, which should take about one hour.
- In a mixing bowl, combine the cream cheese, mozzarella, parmesan, feta, garlic, red pepper flakes, onion powder, and parsley. Mix until smooth, then fold in the thawed spinach and marinated artichokes. Season with salt and pepper to taste.
- Set your oven to 450°F (230°C) and line two baking sheets with parchment paper to prepare for baking.
- In a large pot, bring about 10 cups of water to a boil. Stir in the baking soda—this helps create a chewy pretzel crust!
- Divide the risen dough into 8 equal pieces. Roll each piece into a long rope, then flatten each rope into a rectangle, ready for the filling.
- Place a little under 2 tablespoons of the spinach filling along the length of each rectangle. Roll the dough over the filling, pinching the seams to form a sealed log.
- Shape each log into a pretzel by making a U-shape, crossing the ends over each other, and then bringing the ends down to seal against the bottom of the U-shape. Transfer each pretzel to the prepared baking sheet.
- Using a slotted spoon, gently drop each pretzel into the boiling baking soda bath, one at a time. Boil for about 30 seconds, flipping halfway through. Remove and place them back on the baking sheet.
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the tops of each pretzel with the egg wash and sprinkle with coarse sea salt to enhance flavor.
- Place the pretzels in the oven and bake for about 15 minutes, or until they are dark golden brown and irresistible!